Honey Balsamic Chicken
Coooking Temperature: Stove-top
Calories: 21
Adjust Servings Here: 4 servings
Description
This balsamic chicken with honey is the perfect combination of sweet and sour. Made in one single pan on the stovetop, this recipe uses ingredients you probably already have on hand and gets ready in less than 20 minutes.
Ingredients
For the Chicken
- 2 lbs (900 g) Chicken pieces (8 boneless, skinless thighs or legs)
- ½ tsp Salt
- ½ tsp Black pepper
- 4 tbsp (30 g) Flour for dusting
- 1 tbsp Oil
- 1 tbsp Butter
- 2 sprigs Rosemary (or ½ tsp dried)
- 2 sprigs Thyme (or ½ tsp dried)
Marinade
- ¼ cup (4 tbsp) Balsamic vinegar
- ¼ cup (4 tbsp) Honey
- ½ tsp Paprika or cayenne
- ½ tsp Onion powder
- ¼ tsp Garlic powder
- ¼ cup (60 ml) Chicken stock or water
Garnish
- 2 tbsp Parsley chopped
Instructions
- Thaw the chicken for at least an hour before cooking. Pat dry with a clean paper towel.Pro tip - Frozen or wet chicken will result in too much liquid in the pan, plus it won't carmelize and get a good color. It can also make a tough, rubbery chicken, so always thaw it properly.
- Generously season with salt and pepper, then lightly dust with flour. Set asidePro tip - The flour helps thicken the sauce, but dust off excess flour to prevent it from becoming too starchy.
- Heat a heavy-bottom saute pan on medium-high. Then, add the oil and butter. Pan-fry the chicken pieces on both sides for about 2 minutes on each side, then lower the heat. Pro tip - Don't make haste to turn the chicken. Leaving it untouched will ensure it gets some good caramelization.
- Combine all the marinade ingredients in a bowl, then add it to the pan over the chicken along with the rosemary and thyme.Pro tip - You can add all the marinade ingredients directly over the chicken, but combining them well in a bowl first will ensure the powders are well combined.
- Cover the pan, and let the chicken cook for 8 minutes. Then uncover and let cook another 8 to 10 minutes. Pro tip - Covering will ensure the chicken cooks through well; uncovering later will evaporate all the excess moisture.
- When done, the chicken should be cooked, and the sauce should be thick and creamy. Pro tip - If you prefer to serve this chicken over rice, you can make a little gravy by adding a few tablespoons of water or stock at the end.
- Finally, taste and adjust seasoning, adding a bit more salt and pepper if needed. Sprinkle with some freshly chopped parsleyPro tip - Note we only seasoned the chicken with salt and pepper. The sauce has stock and balsamic which often has salt in it. So taste first, then adjust seasoning.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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